The Best Pie I've Ever Made: Peanut Butter and Biscoff Pie

The Best Pie I've Ever Made: Peanut Butter and Biscoff Pie

I'm pretty sure this is the best pie I've ever made. I wish I had a good story to go along with it. I could pretend that it's a secret family recipe, passed down and well loved from generation to generation. Or that the first time I made this pie was the night I got engaged, and I've cherished the recipe ever since. Or even that it won me top prize at a county fair.

 

Unfortunately, none of that is true. I just made this pie on an ordinary weekday, for no real reason at all. Actually, there was kind of a reason, and I guess it's story enough. My sister is a peanut butter hoarder. "Hoarder" might be a little harsh, but I'm pretty sure she's got more peanut butters and peanut butter-like spreads than the average person. Take a look:

 

And those are full jars, just in case you were wondering. I didn't want to use the Peanut Butter & Co. jars (I know people love them, but I have mixed feelings about them), but seeing all these jars did give me the itch to bake something. Plain crunchy is usually my peanut butter of choice, but I wanted to make something smooth and creamy. I already have a recipe on here with the Speculoos Cookie & Cocoa Swirl spread (this vegan chocolate cake), so I decided to use the Biscoff spread along with creamy peanut butter. A little powdered sugar, cream cheese, and condensed milk, and I was on my way to pie perfection. Pouring it all into an Oreo crust was a natural choice, and a blend of white and milk chocolate drizzled over the top was the the perfect finishing touch. Beautiful and simple. It's along the lines of my Nutella Pie, but better. Unless you're not a fan of peanut butter. Then you're on your own.

 

Keep reading for the delicious (and easy) recipe...

Peanut Butter & Biscoff Pie

 
Ingredients:
 
1/2 cup creamy peanut butter
1/2 cup Biscoff spread
1 bar of cream cheese, room temperature
1 can condensed milk (14oz.)
2/3 cup powdered sugar
Pinch of salt
 
1 Oreo crust, recipe to follow (or store-bought)*
Milk and white chocolate chips, for drizzle (optional)
 
Instructions:
 
Place all of the ingredients in a large bowl. Using an electric mixer, blend until completely smooth. Pour into prepared pie crust and refrigerate for at least an hour before serving.
 
To create the chocolate drizzle, simply melt a handful of milk and white chocolate chips in the microwave in 30 second intervals, stirring in between until completely melted and smooth. Pour the melted chocolate into a Ziploc bag, snip off a little corner, and squeeze the chocolate out in a steady drizzle over the pie. Alternatively, you could top the pie off with whipped cream (or do both).
 
Oreo Pie Crust
 
Ingredients:
 
25 whole Oreos, finely crushed
1/2 stick of butter, melted
 
Instructions: 
 
To form the crust, combine the melted butter with the crushed Oreos. Press the mixture into your pie pan and fill with the pie filling.
 
*Confession: This actually was a store-bought crust. Until I dropped it on the floor. And Chloe stepped on it. It was fully wrapped, though, so I just melted up some butter and reformed it as best I could. I think I'll call it rustic
 

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